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Club Cuisine: Cooking with a Master Chef

ISBN: 978-0-471-74171-8
288 pages
June 2006, ©2007
Club Cuisine: Cooking with a Master Chef (047174171X) cover image


In Club Cuisine, Master Chef Edward Leonard presents his personal tips and insights into creating dishes that meet the expectations of private club members. Endorsed by the American Culinary Federation, this visual cookbook of dynamic club cuisine features 75 recipes, dozens of color photographs, and seasonal menus taken from some of the most prestig-ious diners in top private clubs.
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Table of Contents



My Philosophy of Cuisine.

Special Thanks.

1. Breakfast the Elegant Way.

2. Lunch.

3. Salads.

4. Main Plate Salads.

5. Sandwiches.

6. Appetizers, Hors d’ Oeuvres, Amuse-Bouches.

7. First Plates.

8. Seafood.

9. Beef.

10. Beyond Beef.

11. Pasta, Beans, and Rice.

12. Pastry.

13. Trilogy.

14. Guest Chefs.

15. Chef Leonard’s Pantry.

About the American Culinary Federation.

About the Club Manager’s Association of America.

Certified Master Chef.


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Author Information

CHEF EDWARD G. LEONARD, CMC, is captain and team manager of the award-winning ACF Culinary Team USA, Vice President of the World Association of Cooks Societies, and Executive Chef at the Westchester Country Club, the 14th ranked Platinum Club, in Rye, New York. Chef Leonard is one of only sixty-two Certified Master Chefs in the United States.
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The Wiley Advantage

  • Endorsed by the American Culinary Federation, the country's largest cooks federation.
  • More than 75 recipes and 75 color photos.
  • Features chef notes and tips.
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